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Cooked ham, chicken, or bacon, shredded cheese, and cooked zucchini are layered in a pie plate and covered with a biscuit mix-custard mixture and baked. This dish can be served hot or cold, and can be frozen, too.
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Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors.
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This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix.
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Quinoa replaces noodles in this version of a tuna casserole.
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I love wings so this one appealed to me. It is very yummy!
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For the most appealing result, select root veggies of contrasting colors. You can leave the peels on all the veggieseven the acorn squash. Just scrub them well, and make sure you cut the squash into semicircles for easy prep and beauty on the plate.
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Marinated flank steak is grilled, sliced, and set atop bowls of udon noodles and vegetables in this easy recipe inspired by Asian flavors.
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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Perfect proportions and interesting ingredients create a great dressing. Corn syrup and pectin are the real surprises, but this blended vinegar and oil dressing with lots of herbs, is sensational.
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A ground beef, corn, and bean chili is topped with cornbread in this hearty, family-friendly baked casserole that's easy on the wallet.
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Salmon burgers made with gluten-free bread crumbs and parsley can fit into a gluten-free or paleo-ish diet.